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Nutrition Facts
Serving Size 1 (338g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/4 teaspoons seasoning salt garlic butter
Calories 669
Calories from Fat 252		(37%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 11.6g	57%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.2g
Cholesterol 149mg		49%
Sodium 139mg		5%
Potassium 643mg		18%
Total Carbohydrate 56.0g		18%
	Dietary Fiber 7.7g	30%
	Sugars 0.5g
Protein 41.5g		83%
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Lemon Chicken Pasta

Recipe #222310 | 20 min | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: diner524
Apr 12, 2007

I first tasted this dish at our local grocery store and then brought home the recipe changed it to meet my family's taste. My son and daughter just love this chicken and pasta. I serve it with salad and garlic bread - yummy!! NOTE: Since some chef's aren't able to find this butter to buy, here is what the ingredients state on the stick of butter. Butter, chives, parsley, garlic, salt, dill, pepper & paprika. They sell it in the Publix grocery store by the stick.

SERVES 4 (change servings and units)

Ingredients

1 lemon
1/4 cup flour
1 1/4-1 1/2 teaspoons seasoning salt
1 1/2 lbs chicken breasts, thin sliced cutlets
1/4 cup garlic butter (I use Kerrygold Garlic & Herb Butter, which is imported from Irelend)
8 ounces penne pasta (I use the Barilla Mini Penne)
2 teaspoons chicken base (I use Better Than Bouillon Chicken Base but can use regular bouillon but you might want to decrease )
3/4 cup white wine
1/2 cup whipping cream

Directions

1
Cut lemon in half and set aside.(Or could sub 2 tablespoons bottled lemon juice.).
2
Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta. Preheat large saute pan on medium-high 2-3 minutes.
3
Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
4
Put the garlic butter in saute pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink.
5
Add pasta to boiling water; cook 6-8 minutes or to your liking.
6
Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes.
7
Drain pasta and stir into chicken mixture.
8
Enjoy.
9
Note: Can substitute rice for pasta.

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Featured Reviews for This Recipe

From: Toadflax

On Oct 28, 2009

Wonderful. Could be the best pasta dish I have ever made. I made garlic butter with 1/4 cup butter, 1/4 tsp. garlic powder, 1/2 tsp. parsley, 1/4 tsp. dillweed. I used only half the lemon as it was large and juicy and cut the seasoning salt back to 1 tsp. I used 1 tsp. of Bovril poultry concentrate and just mixed it in the wine before adding to the chicken. After draining the pasta (just slightly undercooked) I added it to the chicken and let it simmer a few minutes to thicken. It got a little thicker than intended so I added an additional 1/4 cup of cream. Perfect. The wine I used was YellowTail Bubbles which I had opened the previous day. I don't often have leftover wine but, for me, it was almost undrinkable. I was concerned that it might spoil the dish but I might have to buy it again just to make this. I will try a different wine that I know I like next time and hope it turns out equally delicious.

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From: Sydney Mike

On Oct 20, 2009

Now this recipe makes for A REALLY OUTSTANDING CHICKEN PASTA! When served with a simple side of green peas & a slice of homemade whole wheat bread ~ Satisfaction guaranteed! A very nice keeper-of-a-recipe! [Tagged, made & reviewed in Zaar Stars tag]

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From: SecretIngredients

On Feb 22, 2009

This was FANTASTIC! Hands down one of THE best pasta dishes I have ever eaten! I too made my own garlic butter using Nat's always requested Garlic Butter. Delish!

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From: Linda's Busy Kitchen

On Feb 2, 2008

I loved this dish. I made a few changes. I used jarred garlic and butter melted in the microwave. I also used whole wheat spaghetti. I think next time I will double the sauce, and add the rest of the spaghetti (16 oz.), because there was plenty of chicken for this dish to make more. I added a shake or two of Tony Chachere's seasoning mix in with the flour and chicken and didn't use the seasoned salt. I will definately be making this again in the future. It was GREAT! Thanks Diner Made for Zaar Stars Tag Game